Hey there, let’s make some cookies!
You know those days when you just need something sweet, but you don’t want to run to the store? That’s when I turn to my trusty cream cheese strawberry cookies recipe. I remember the first time I made these—my kitchen looked like a sugary bomb exploded, but it was worth every crumb. (And yes, I still find a stray sprinkle here and there!)
Why You’ll Love This
Honestly, I whip up these cookies whenever I need a pick-me-up or when I have friends over for a chat. They never fail to impress! My family goes crazy for them, particularly because they’re not just your usual sugar cookie—they’ve got that tangy cream cheese twist that makes you go “yum.”
What You Need
- 1/2 cup (115g) unsalted butter, softened (sometimes I just use salted because, why not?)
- 3/4 cup (150g) granulated sugar
- 1 large egg (or two small ones if that’s all you’ve got!)
- 1 tsp vanilla extract (my secret weapon is a splash more—oops!)
- 4 oz (115g) cream cheese, softened (I’ve tried with low-fat; it works, but not as creamy)
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp baking powder
- 1 cup diced strawberries (fresh are best, but frozen in a pinch works too)
How to Make These Sweet Treats
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper (or not, if you like scrubbing trays later).
- Cream the butter and sugar together until light and fluffy. This is where I usually sneak a taste—yum!
- Beat in the egg and vanilla. Don’t worry if it looks a bit weird at this stage—it always does!
- Mix in the cream cheese until smooth. Actually, I find it works better if you whip it separately first.
- Stir in the flour and baking powder until just combined. You don’t want tough cookies, right?
- Fold in the strawberries gently (so you don’t mash them to bits).
- Scoop dough onto the prepared baking sheet, leaving space because these babies spread.
- Bake for about 12-15 minutes, or until edges are lightly golden. Cool on a wire rack if you’ve got the patience.
Little Notes of Wisdom
After a few rounds of trial and error, I’ve learned these cookies are best when the dough is chilled for at least 30 minutes. Also, don’t overmix the dough—learned that the hard way. But hey, if you like a dense cookie, go for it!
Mixing It Up
Once, I tried adding a handful of chocolate chips—oh boy, that was a game-changer. But when I tried using blueberries instead of strawberries, they turned out a bit too soggy. Live and learn.
What If I Don’t Have a Mixer?
No worries! A good old wooden spoon and some elbow grease will do the trick. Just think of it as a mini workout.
How to Store These Goodies
Honestly, in my house, these cookies never last more than a day. But if you manage to save a few, store them in an airtight container at room temperature for up to 3 days. They might get eaten faster than that, though!
Serving Suggestions
I love serving these cookies with a cold glass of milk or a nice cup of tea. On a sunny day, a scoop of vanilla ice cream on the side is just divine.
Pro Tips from My Kitchen to Yours
I once tried rushing the baking step and regretted it because they came out undercooked. So, patience is key here. Also, don’t be shy with the vanilla—it adds a lovely aroma.
FAQs
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well first to avoid sogginess.
Q: Can I make these gluten-free?
A: Probably! Just use a good gluten-free flour blend and maybe add a pinch of xanthan gum for structure.
Q: Why do my cookies spread too much?
A: Could be your butter’s too soft. Try chilling the dough before baking.